Pork Chops with Mango-Miso Marinade

Tired of the same old pork chops? Try this hot and spicy version and add some zest to your plate.

3		tablespoons shallots, finely diced
3		tablespoons olive oil
2		teaspoons garlic, chopped
2 to 3		tablespoons hot bean paste (miso) or chili bean sauce
1/2		teaspoon ground cumin
1		cup mango juice or apricot juice or orange juice
4		tablespoons rice wine
		Salt and freshly ground pepper

6		pork chops, bone in, about 10 ounces each

In a medium pan, sauté shallots in oil for 2 minutes. Add garlic and sauté 1 minute more. Add hot bean paste, cumin, mango juice, rice wine, and salt and pepper to taste. Bring to a boil. Remove from heat and chill.

Place pork chops in a large resealable plastic bag; pour chilled marinade over chops and marinate in refrigerator for 4 hours, turning occasionally to distribute marinade.

Remove chops from marinade, reserving marinade. Pour reserved marinade into a small saucepan and bring to a boil. Boil one minute; remove from heat.

Place chops in center of cooking grate. Grill for 16 minutes or until juices run clear, turning once halfway through grilling time and occasionally basting with marinade. Serve with black beans and rice, if desired.

Makes 6 servings.


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